Do you want to make a savory and healthy dinner using fresh Spring asparagus? Give my lo mein a try! This is definitely a must try dish (and its also ready in under 30 minutes.) You don't have to add spice to your final plated dish but, we happen to love ''Hot Chili Oil' as it gives off a heat but, it isn't a lasting, burning heat like a jalapeno. I'll add a photo and the name of the Hot Chili Oil we use ((we always swore by "Heavenly Chef" Hot Chili Oil but, it's harder and harder to find! We now use, "Sun Luck: La Yu Chili Oil" photo below in photo gallery. Enjoy! Diane
*Spicy Chicken & Asparagus Lo Mein
Sprinkle on *Hot Chili Oil, to taste, upon serving.
I add about 3-4 drops, my husband adds about 1/2 tablespoon.
One of my favorite breads. This was my first time trying out this rye bread recipe. I will say that it's exactly the taste and texture I was looking for! A crisp crust and a soft, tender inside with a tight "crumb." I did take the advice of the original written recipe and let the dough rest when called for. I did the entire bread in my mixer using my dough hook. I will write out exactly what I did but, if you want to follow other methods, you can check out King Arthur Flours website (click here) and their full written recipe. I hope you enjoy this as much as I do! Diane
Russian Rye Bread - Rizhsky Khleb
1 1/4 Cups Water, at the temp your yeast calls for.
2 Tablespoons Dark Honey
2 teaspoons instant yeast
1 1/2 Cups Medium Rye Flour
2 teaspoons salt
1 Tablespoon Caraway Seeds
3 Tablespoons Unsalted Butter, melted
3 Cups Unbleached, **All Purpose Flour
*plus an additional 1 teaspoon dark honey for sponge
*plus an additional 1 Tablespoon butter for bowl
Recipe Adapted from: King Arthur Flour
Photos by: Diane Baker for Canning and Cooking at Home
Small batch jams yield greater results - try my Strawberry Pineapple Jam. This jam is lower in sugar then most traditional Jams. It's such a great treat. We love this not only as a topping on toast but, I use as an addition to buttercream frostings, a filling to layer cakes, thumbprint cookie filling, swirled into your morning smoothie, homemade ice-cream or oatmeal... even to top off cottage cheese.
Diane's Strawberry Pineapple Jam
2 pounds fresh strawberries; cleaned & sliced
1 can (20 ounce can) pineapple chunks
3 1/2 cups *sugar (you can replace up to half of this sugar with honey)
Pectin Mix In:
2 Tbs lower sugar pectin - pink box
2 Tbs sugar *gets mixed with pectin
Yield: on average 46 ounces
(5-6 half pints)
Recipe & Photos by: Diane Baker for Canning and Cooking at Home
When we have time to simmer a batch of beans, I love making this. It is similar to the recipe I pressure can. I always intend to make this and just can it up - but, we end up taking this to parties or eating it all. In any case, this is a great dish to bring to a Pot Luck or BBQ gathering. My neighbor shared this recipe with me years ago, Enjoy! Diane
Ranch Chili Beans
16 oz. of dried pinto beans
6 ancho chiles, stems and seeds removed
6 cloves of garlic, minced
1 onion, diced
1 15 oz. can of tomatoes (or 2 medium-sized tomatoes, peeled)
1 teaspoon brown sugar
1 teaspoon apple cider vinegar
1 teaspoon paprika
1 teaspoon cumin
½ teaspoon oregano
1 cup of water
6 cups of beef broth
Salt and black pepper to taste
Soak the beans covered in water—either overnight or the quick soak method in which you place the beans in a pot, cover with water, bring to a boil, cover and remove from heat and let sit for one hour.
Drain the soaked beans.
In a cast-iron skillet heated up to medium high, cook the anchos on each side for a couple of minutes (or until they start to bubble and pop), turn off the heat and fill the skillet with warm water. Let them sit until soft and rehydrated, which should happen after half an hour or so.
In the pot you’ll be cooking your beans, heat up a teaspoon of canola oil and cook the onions for ten minutes on medium. Add the garlic and cook for another minute.
Add the cooked onions and garlic in a food processor, or blender, and add the tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, water and hydrated ancho chiles. Puree until smooth.
Add the pinto beans and beef broth to the pot and stir in the chile puree.
On high, bring the pot to a boil and then cover; turn the heat down to low and simmer for two and a half hours, stirring occasionally. At this point, check beans for tenderness as depending on the freshness of the beans I find that the cooking time can be as short as two and a half hours and as long as four hours. When you’re satisfied that the beans are done, salt and pepper to taste.
Note: If you like your beans nice and thick simmer beans on low - about three hours.
Recipe from: Lisa W. Ken Caryl, Co
Cinnamon Swirl Muffins
Set out butter and eggs to stand at room temperature for about 30 minutes.
Line muffin cups with paper bake cups.
Preheat oven to 350 degrees F
In a small bowl stir together brown sugar, pecans, and cinnamon. Set aside.
In a medium bowl stir together flour, baking powder, and salt
In a large mixing cream the butter with an electric mixer on medium to high speed for one minute. Reduce speed to medium and gradually add in granulated sugar until combined, scraping sides of bowl occasionally. Beat on medium speed for 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Add in flour mixture, vanilla, cinnamon and milk, beating on low speed after each addition just until combined (batter may look lumpy).
Spoon about 1 rounded tablespoon of batter into each prepared muffin cup.
Sprinkle 1 teaspoon of the brown sugar mixture over batter in cups. Spoon remaining batter evenly over brown sugar mixture in cups. Sprinkle remaining brown sugar mixture over batter in cups.
Bake 20 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
Yield: 24 (2-1/2 inch) cupcakes.